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Chicken Succotash Pot Pie Recipe

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This recipe for Chicken Succotash Pot Pie, by , is from Carol Smith Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Smith


2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup fresh or frozen (thawed) corn
1 cup Cascadian Farm® frozen organic shelled edamame, thawed
1 cup Progresso™ chicken broth (from 32-oz container)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
½ teaspoon coarse ground black pepper
1 can (10 3/4 oz) condensed cream of chicken soup
2½ cups Original Bisquick™ mix
¼ cup cold butter
1 cup shredded Asiago cheese (4 oz)
1 cup sour cream
2 tablespoons chopped fresh basil

1. Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm.
2. In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture.
3. Bake 30 to 35 minutes or until topping is golden brown.




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